The market · Beans and pulses · East Africa

Shiro

Ethiopian and Eritrean flour of ground chickpeas or other pulses, often ready-spiced, whisked into a smooth stew of the same name.

earthy · nutty

Kinds

Spiced (mitin shiro)
Blended with garlic, ginger, berbere and more; red and warm.
Plain (nech shiro)
Unspiced and pale.

Goes with

niter kibbehberberered oniongarlic

Knowing it

Where to buy
Ethiopian and Eritrean shops.
A little history
A mainstay of the Orthodox fasting days, when meat and dairy are off the table.
Worth knowing
Whisk it into simmering water and oil a spoonful at a time, and keep stirring — it thickens fast and catches.

Kitchens that keep it in

Ethiopia and EritreaEthiopianStews called wat, deep with berbere and spiced butter, eaten with the hands from a shared platter of sour, spongy injera.9 classics

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